Sunday, December 2, 2007

Sweet Anemones

Funny how I have never written about my wedding cakes. Considering this is what I most commonly do. I just realized yesterday over merienda with my blogger friends Ruy, and his wife Liv with baby Andrea. They did not know I did weddings and I thought, right…. haven’t really written about it. Saturday afternoon, I delivered a cake about after lunch. It’s a bridal centerpiece with just a play in bold colors and a floral accent set at the right place. The designs I do for my clients are usually based on their personality. For me, it is important that I meet up with them and get to know them a bit, this is so that I get the feel of who they are. Some are a bit quiet and mature others are more playful, while there are those that are very girly and romantic. From there, I do designs that will fit their whims and desires. Client meetings are actually a fun and enjoyable part in my business. Meeting up with them feels just like having coffee with a friend. Eventually they become one.

This time, I made a minimalist cake. Her colors are bold and strong. I thought just one floral accent…. big one. Then the intricate details will just be in a band of chocolate brown lace-work, inspired by the dark colored Spanish laces. The rest will just be a perfectly smooth play in colors. For a while, I have been wanting to use anemones in my cake. Well, I usually have my favorites. A few years back I was crazy about peonies. I love the deep scarlet red ones, rich and bold. Though most of my clients fall for the pinks and the whites especially the ones with gradient. After a while I was attracted to oriental lilies and stargazers. I made almost all possible specie of this lily. From pink to peachy-orange and pure whites. Then there goes the Callas, hydrangeas and magnolias. This time, its anemones. I think this flower looks really interesting. It has softly colored petals (comes in buttery yellow, pure white and lightly kissed pink) yet a very strong chocolate brown almost black center. The petals make it look very romantic and girly, and the dark ash brown center gives it a bold presence. This flower has both femininity and strength in it. I really like it.



When I met with her, I thought that would be perfect for her. After a few days of work, I have finished her bridal centerpiece. That’s one of my favorite parts in my job, the sense of fulfillment that one gets when finally, an idea as become a reality. Though nothing beats the raves of a delighted and truly satisfied client, music to my ears and dessert to my heart.

7 comments:

Elaine said...

Ruy and Liv, sayang we had to leave early last Saturday. The carpet burger at Ballero was good! We'll definitely have to go back and have a get together again. By the way, my cake photos are posted at www. elaineyoung.esmartdesign.com :) It was great meeting up with you guys!

Ruy said...

Elaineeee!!!! We were really bitin as well when you had to leave early yesterday. My talkative alter ego was just getting warmed up! ;p
Hey, is this flower edible? It's beautiful!

Ruy said...

PS- Glad to see your new post!

Elaine said...

Hey Ruy! Oh yeah, looking at it, I only had two entries last month! Hahaha. Yes, the flower is made of sugar, thanks! :)Let's plan another get together with Liv, Andrea and Jen!

Ruy said...

Let's do that. It's Bellore pala haha. I get confused too.=) Glad you liked the burger although sayang you weren't able to try the really good entrees like the seared salmon marinated in miso and the pollo al forno. Oh well, next time.=)

Ruy said...

The cakes in your site look amazing. The flowers are just beautiful! How long does it take you to make them? Do you do them manually by yourself? I guess I'd better stop and reserve my questions na lang for another meeting.=)
I love cake number 21...
Man, you're one talented Pastry Chef Elaine!

Elaine said...

Hey Ruy, Ooops! I'm so bad with names. Hahaha Next time its gonna be dinner for all of us! Yes, these are hand crafted sugar flowers. The cherry blossom cake is also one of my favorites! Thanks Ruy! More food talk at Bellore.